Initially, QFD (Quality Function Deployment) was introduced in 1972 to help design supertanker in Mitsubish's shipyards in Kob, Japan and formally defined by the American Supplier Institute in 1987 as a system for translating consumer requirements into appropriate company requirements at every stage, from research, through product design and development, to manufacture, distribution, installation, and marketing, sales and services. Although QFD has complex and tedious procedure to complete, since 1972, it has now been used by Japanese, American, and European because of its fruitful merits. The objective of this paper is to provide and analyze the trend on the choice of cultural subjects of university students using QFD. The data are collected by questionnaires. The samples for this study are randomly chosen from the universities in Seoul, Kangnung, and Samchok during 3 months (2000. 3 ∼ 2000. 5). The results of this study will play an important role not only for service of students but also for opening of subjects.

본 연구에서는 경위의 TM-1A와 GPS(모델명: 4000SSI, GPS 45 Garmin corporation)를 활용하여 공주대학교 천문대의 위치를 결정하였다. 경위의를 이용한 관측에서는 2개의 별(α Aur, α Boo)을 선정하여 남중시각과 남중고도를 측정한 다음위도와 경도를 얻어내었다. 또 GPS를 이용한 관측에서는 6개의 GPS 위성에서 보낸 자료를 수신하여 위도와 경도를 측정하였다. 공주대학교 천문대의 위치는 경도 127˚8'33'.16 , 위도 36˚ 28'14'.20로 결정되었다.

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

머리와 얼굴의 체질인류학적 특정온 환경척 요인에 의해 크게 달라지지 않으며 인 종과 민족올 구별할 수 있는 특정이다. 얼굴형태는 나이， 성별， 인종에 따라 달라지므 로 나이， 성별， 인종에 따라 해부학적 자료가 계측되어야 한다. 따라서 본 연구에서는 외상 및 전신질환이 없는 20-30세 사이의 성인 581 명(남자 껑4명， 여자 327 명)을 대 상으로 한국인의 측면 얼굴형태를 파악할 수 있는 여러 계측항목율 성벌과 좌우 얼 굴변에 따라 측정하고 분석하여 다옵과 같은 결과훌 얻었다. 한국인 측면얼굴에서 tr - g 직선거리는 성벌에 따라 차이가 없으나 그 이외의 계 측항목에서는 좌우얼굴에서 뚜렷하게 차이가 나타났고 남자의 계측값이 여자보다 더 길며 성벌에 따라 뚜렷한 차이가 나타났으며， 좌우 얼굴의 계측항목은 서로 높은 상 관관계를 나타냈다. 한국인에서 귀구슬최고점은 기준선보다 상측에 위치하며， 전면귀 구슬경사각은 개인에 따라 편차가 큰 것으로 나타났다.

머리와 얼굴의 체질인류학적 특정은 환경적 요인에 의해 크게 달라지지 않으며 인 종과 민족올 구별할 수 있는 특정이다. 따라서 한국 대학생의 정면 얼굴형태를 분석 하기 위하여 외상 및 전신질환이 없는 17-30세 사이의 대학생 688명(남자 322 명， 여 자 366명)올 대상으로 머리높이， 얼굴높이， 미간얼굴높이， 이마높이， 눈썰최고점 glabella 직선거리， Glabella- 기준선 직선거리， 기준선 - subnasale 직선거리， subna잃le - gnathion 직선거리， 얼굴폭， 외안각사이거리， 내안각사이거리， Trichion- 눈캡최고정 직선거리， 눈캡최고점 - subnasale 직선거리를 계측하고 분석하였다. 한국 대학생의 정면얼굴은 얼굴높이가 다른 인종에 비해 길고 넓은 얼굴형태를 나타내며， glabella기준선 직선거리， 이마높이를 제외한 모든 계측항목에서 남자에서 여자보다 길게 계 측되었고 성별에 따라 통계학적으로도 유의한 차이가 있는 것으로 나타났다. 한국 대 학생의 정면얼굴에서 상안， 중안 및 하안이 차지하는 비율은 하안， 상안， 중안의 순서 로 나타났으며， 상안과 하안의 길이는 얼굴높이에 영향율 주나 눈 주위 계측항목과 코높이는 얼굴높이와 상관성이 없는 것으로 나타났다.

정지시력 (Static Visual Acuity)은 물체와 관찰자가 정지한 상태에서 사물을 볼 수 있는 능력올 의미한다. 이와 탈리 동체시력 (Dynamic Visual Acuity) 은 물체나 관찰 자가 움직이는 상태에서 사물을 볼 수 있는 능력올 의미한다. 즉 정지시력은 주로 눈 의 해상력과 관계가 있으나 동체시력은 안구운동계의 전반적인 능률 (efficiency)과 관 계가 김다. 따라서 동일한 정지시력 (SVA)을 갖고 있더라도 동체시력 (DVA) 은 차이 가 날 수 있다. 본 연구는 일반인에 비해 시각적 능력이 우수하다고 알려져 있는 운 동선수 군으로는 대학야구선수를 일반인 군으로는 본교 재학중인 남학생올 대상으로 동체시력올 측정 비교하였다. 각 군의 통체시력은 틈의 방향이 각기 다른 Landolt C 시표와 본 연구를 위해 개발한 회전거울식 장치를 사용하여 측정하였다. 각 군의 평 균 동체시력은 남학생 군이 85.71 ::1: 15.05 deg/sec 였으며 운동선수군은 100.63 ::1: 21.75 deg/secc으로 운동선 수군이 일반인 군에 비해 동체시력이 우수하였고， 운동선수군에 서 정지시력파 동체시력 사이에는 상관관계가 없는 것으로 나타났다.

We determined the precise three dimensional WGS84 Coordinates and the sea level height of Seoul Radio Astronomy Observatory (SRAO). In this study, we performed the simultaneous GPS observations at SRAO and Seoul GPS Reference Station(SGRS) of Korea Astronomy Observatory(KAO) for 3.5 hours from 17KST on October 27, 1999. We employed two different antennas, i.e., chokering antenna at SGRS of KAO and L1/L2 compact with groundplane antenna at SRAO. But we employed same type of receivers, i.e., Trimble 4000SSI at both observing places. The observed data were processed by GPSURVEY 2.30 software of Trimble with L1/L2 ION Free technique and broadcasting ephemeris of GPS Satellites because of very short baseline between SGRS of KAO and SRAO. We determined WGS84 latitude, longitude, height and the sea level height of SRAO with 37∘27′15.′6846N±0.′0004,126∘57′19.′0727E±0.′0002,204.89m±0.02m,181.38m±0.17m 37∘27′15.′6846N±0.′0004,126∘57′19.′0727E±0.′0002,204.89m±0.02m,181.38m±0.17m , respectively.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

QFD (Quality Function Deployment) was defined by the American Supplier Institute in 1987 as a system for translating consumer requirements into appropriate company requirements at every stage, from research, through product design and development, to manufacture, distribution, installation, and marketing, sales and services. Although QFD has complex and tedious procedure to complete, it has now been In use in the world for at least IS years because QFD enables us to catch a lot of fruitful information on the given system. The objective of this paper is to provide and analyze the trend on the choice of subject courses of university students using QFD. The data are collected by questionnaires. The samples for this study are randomly chosen from the universities in Seoul, Kangnung, and Samchok during 3 months (2000. 3 ~ 2000. 5) The results of this study will play an important role not only for service of students but also for opening of subject courses.

This study is designed to 1) understand customers' choice behavior and preference of foodservices in campus and 2) provide recommendation on management strategies for university foodservice manager. Individual interview and focus group interview were used to identify important selection attributes. The questionnaire was developed and distributed to 480 Yonsei university students and statistical data analysis was completed using SPSS WIN/7.5 for descriptive analysis, multidimensional scaling and conjoint analysis. The results of this study were summarized as follows: Students evaluated four foodservices in different ways, and strength/weakness points could be identified from the evaluation patterns. Most students(51.1%) were frequently used 'A' foodservice, though they preferred other foodservices, and cost, mainly, caused the difference. Perceptual map from multidimensional scaling showed that preference and patronage were close with different attributes. Cost was most relatively important attribute to select foodservice in campus from conjoint analysis. Therefore, relative importance of attributes should be considered in customer preference survey for constructing management plan.